Discover ‌ Savoury recipes inspired by our fine cheeses! Hosting made easy!
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As makers of Alexis de Portneuf Fine Cheeses, we are devoted to preserving the crafted quality and authentic character of the specialty cheeses we create. Respecting generations of tradition, diligent care is taken during each and every stage of our meticulous production. We believe in the importance of a cheese maker’s intuition, a careful balance of experience and expertise. Recognizing the appearance, aroma, touch, and taste of a cheese determines when it has ripened to perfection. Only cheeses whose production has undergone a high level of attention to detail can merit the label Alexis de Portneuf.
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All the Best from Alexis Fall 2011
www.alexisdeportneuf.com
Editors Pamela Nalewajek Marie-France Dumont (La Maison Alexis de Portneuf inc.) Photographers Alain Sirois Mandip Khaira Martin Vigneault
Discover our excellent products, get serving tips, ideas for cheese platters and learn all about cheese.
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Graphic Artist Éric Rowe Coordinator Martine Labelle This free publication is produced by Lepore Media for La Maison Alexis de Portneuf inc. Discover all the cheeses from La Maison Alexis de Portneuf Inc. and learn about their craft at www.alexisdeportneuf.com
Cette brochure est également offerte gratuitement en français.
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When you purchase any Alexis de Portneuf ® cheese (any variety)
To the dealer: La Maison Alexis de Portneuf will reimburse the face value of the coupon plus regular handling fees. Application for redemption on any other basis may constitute a fraud. Failure to send in, upon request, evidence that sufficient stock was purchased (in the previous 60 days) to cover the coupons presented will void coupons. Limit of one product per coupon. This coupon cannot be combined with any other. This coupon is valid in Canada only. Expiration date: October 31st, 2012 For redemption, mail to: Les Promotions Redemco inc. C .P. 128, Longueuil (Québec) J4K 4X8.
Le Cendrillon with Roasted Peaches and Prosciutto Servings: 4 Preparation: 15 minutes Cooking: 5 minutes
1 red bell pepper, oven roasted, peeled, seeded 5 ml (1 tsp) olive oil To taste salt and ground pepper 60 ml (1/4 cup) sour cream 10 ml (2 tsp) honey 1 lemon, zest and juice 2 peaches, pitted, cut into quarters 8 thin slices prosciutto 1/2 head baby frisée lettuce, inner white part only, washed and spun dry 250 g (2 units) Le Cendrillon cheese, cut in 0.5 cm (1/4 in) slices 12 pea shoots 1 Purée the red pepper in a food processor, adding oil and a small quantity of water if necessary. Season to taste and set aside. 2 Preheat the oven to 180˚C (350˚F). 3 In a small bowl combine the sour cream, honey, lemon juice and zest. Season to taste and set aside. 4 Wrap each peach wedge in a slice of prosciutto. In a dry frying pan on high heat, sear the wrapped peaches on both sides until browned. Place on a parchmentlined baking sheet and bake in the preheated oven for 5 minutes. 5 In a mixing bowl, toss the frisée lettuce with some of the sour cream dressing and set aside. 6 Drizzle some of the pepper coulis on each plate. Place 2 peach slices and 3 slices of Le Cendrillon, alternating the two, on top of the coulis. 7 Garnish with the frisée lettuce and pea shoots.
Le Cendrillon
Vegetable-ash covered goat cheese with a marbled rind and a smooth ivory body. Its semi-strong taste becomes more pronounced with age.
Available in these other delicious varieties
Recipe inspired by Chef Oliver Li The Chefs’ House, Toronto Plain Fine herbs
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made easy!
Chocolate Mousse and Capriny Parfait Servings: 6 Preparation: 30 minutes Cooking: 40 minutes
Roasted Portobello Mushrooms with Paillot de Chèvre Servings: 6 Preparation: 15 minutes Cooking: 15 minutes 6 125 g (1 unit) 6 Sufficient quantity Sufficient quantity Sufficient quantity To taste
Portobello mushrooms, about 6 cm (2 3/8 in) in diameter Paillot de chèvre cheese, cut into slices of 2 cm sundried tomatoes in oil (drained) fine lettuce (leaf, young spinach leaves, lollo rossa, oak leaves, etc.) extra virgin olive oil balsamic vinegar salt and freshly ground pepper
1 Preheat oven to 180°C (350°F). 2 Remove mushroom stems and place caps, top down, on a baking sheet covered with parchment paper. Season, brush lightly with oil, cover with aluminum foil and bake 8-10 minutes or until tender. 3 Remove aluminum foil and place a slice of Le Paillot de chèvre cheese on each mushroom. Garnish with a sundried tomato. Return to oven 3-5 minutes until cheese starts to melt. 4 Serve with a spring leaf salad dressed with olive oil and balsamic vinegar.
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Crumble 6 125 ml (1/2 cup) 50 g (1/2 cup) 100 g (1/2 cup) 2 g (1/2 tsp) 50 g (1/2 cup) 100 g (1/2 cup) Mousse 1 package 75 ml (1/4 cup) 250 ml (1 cup) 500ml (2 cups) 1 115 g ( 4 1/2 oz) 200 g (2 units)
apples, peeled and sliced maple syrup all-purpose flour brown sugar cinnamon chopped pecans unsalted butter, cut into cubes gelatine cold water 15% cooking cream 35% whipping cream vanilla bean, cut lengthwise white chocolate Capriny goat cheese
1 For the crumble: Preheat oven to 180°C (350°F). 2 Place fruits in a square baking pan. Pour maple syrup and sprinkle the flour, brown and cinnamon mixture on fruit and mix carefully. Place cubes of butter on top. Bake 30-40 minutes. Set aside. 3 For the mousse: Place cold water in a small bowl and add gelatine. Mix rapidly to create foam. 4 Pour cooking cream into a small saucepan. Add vanilla bean and bring to boil over medium heat. Turn off heat and add the chocolate. Stir until chocolate melts completely. Repeat the procedure, incorporating the whipped gelatine and Capriny cheese. Remove from heat and let cool for several minutes. 5 Meanwhile, whip the cream in a large bowl until forms peaks. Fold in the chocolate using a spatula. 6 Making the parfait cups: Divided half chocolate and Capriny cheese mousse into six pretty parfait cups. 7 Add a layer of crumble, then top with the rest of the mousse.
Brie d’Alexis with Pesto and Nuts Servings: 4 Preparation: 15 minutes Cooking: 20 minutes 370 g (1 unit) 30 ml (2 tbsp) 15 ml (1 tbsp) 1 small 20 g (1 tbsp) 30 ml (2 tbsp) To taste 5 g (2 tbsp) 12 slices 1
Warm Dates Stuffed with Chèvre des neiges (snow goat) Servings: 24 units 15 ml (1 tbsp) 25 g (1 tbsp) 25 g (1 tbsp) 25 g (1 tbsp) 24 125 g (1 unit)
Preparation: 15 minutes
Cooking: 12 minutes
olive oil finely chopped almonds finely chopped hazelnuts finely chopped pecans dates (preferably Medjool dates) Chèvre des neiges triple cream brie (Snow goat) cheese, room temperature
Brie d’Alexis cheese pesto lightly roasted pine nuts onion, minced butter olive oil freshly ground pepper fresh basil, chopped baguette bread garlic bud, degermed and halved
1 Preheat oven to 180°C (350°F). 2 In a non stick pan, caramelize onions on medium heat in butter and 15 ml (1 tbsp) olive oil, 5 to 8 minutes. Remove from heat and set aside. 3 Place Brie d’Alexis cheese in an ovenproof dish slightly larger than the wheel of the cheese, and spread pesto on top. Garnish with caramelized onions and pine nuts. Pepper to taste. Bake in the middle of the oven about 15 minutes or until cheese seems warm and tender to the touch. 4 Meanwhile, rub each slice of bread with the cut side of a garlic bud. Brush bread slices with the rest of the olive oil. Place in oven and grill 5 to 10 minutes, until golden. Set aside. 5 Remove cheese from oven, add basil and serve with the toasted bread.
1 Preheat oven to 190°C (375°F). 2 In a small skillet, heat olive oil over medium heat. Add nuts and stir while cooking until nuts are golden. Set aside in a bowl. 3 Coat a large baking sheet with olive oil (baking sheet must be big enough to contain all the dates in a single layer). Set aside. 4 Make a small cut in each date and carefully remove the pit. Place the dates on the baking sheet, cut side up. Bake dates in oven for 10 to 12 minutes or until they are hot. 5 Remove Chèvre des neiges triple cream brie rind. Beat cheese until homogeneous mixture. 6 Stuff each date with 10 g (1 tsp.) cheese. Sprinkle with the nut mixture. 7 Arrange on a serving platter. Serve warm.
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Bleubry
A smooth version of the blue cheeses; frank and delicate; creamy, not too salty; product of the marriage between soft and blue cheeses.
La Sauvagine Cheese in Pastry Servings: 2 to 4
Preparation: 20 minutes
125 g (1 unit) 30 ml (2 tbsp) 30 ml (2 tbsp) 2 g (1/2 tsp) 1 sheet 1 15 ml (1 tbsp) Accompaniment Sufficient quantity
Cooking: 35 to 45 minutes
La Sauvagine cheese apricot jam fresh apricots, chopped fresh rosemary leaves, chopped frozen commercial puff pastry egg yolk cold water hazelnut bread
1 Place the La Sauvagine cheese in the freezer for 1 hour. With a sharp knife, remove the top rind and place the cheese in the refrigerator. 2 In a bowl, combine the jam, apricots and rosemary. Set aside. 3 Roll out the dough into a 22 cm (9 in) square. Place the whole cheese in the middle of the square, rindless side up. Spoon the apricot mixture over the top of the cheese. 4 Beat the egg yolk with the cold water and brush the edges of the dough with the mixture. Bring two opposite corners of the dough up over the cheese and seal together well. Repeat with the other corners. 5 Turn the cheese over and place on a parchment-lined plate (sealed edges down). Refrigerate for 2 hours. 6 Preheat the oven to 200˚C (400˚F). 7 Turn the cheese over (sealed edges up) and transfer to a 15 cm (6 in) round baking dish. Brush with the egg yolk mixture. 8 Bake in the middle of the oven for 35 to 40 minutes or until the crust is nicely browned. Remove from oven and let rest 30 minutes before serving with the hazelnut bread. 9 Optional; garnish with pistachios or any other nuts.
La Sauvagine
Washed rind cow`s milk cheese with a runny ivory body. It has a fresh butter taste with a hint of mushrooms and a melt in your mouth texture.
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Veal Cutlets with Bleubry Cheese Servings: 6 Preparation: 15 minutes Cooking: 10 minutes
45 g (3 tbsp) 6 small 30 ml (2 tbsp) 60 g (3 tbsp) 2 1 clove 30 ml (1 oz) 1 wheel (200 g) 60 ml (1/4 cup) To taste
all-purpose flour milk-fed veal cutlets (totaling about 300 g) olive oil unsalted butter green onions, chopped garlic, chopped dry white wine Bleubry cheese, cut into pointed slices chicken or vegetable stock salt and pepper
1 Preheat oven to 200°C (400°F). 2 Place flour on a large plate. Place cutlets in flour, one at a time. Coat cutlets in flour, then shake off excess. 3 Pour olive oil into a hot oven-safe dish. In oiled dish, cook cutlets 1 minute on each side. Set cutlets aside on absorbent paper. 4 Remove excess oil from frying pan, then add butter, green onions and garlic. Cook 2 minutes. Add white wine, then deglaze by scraping the bottom of the pan for 2–3 minutes. 5 Meanwhile, place Bleubry slices on cutlets. 6 Once the wine has evaporated from the pan, add stock. Let liquid simmer until it has reduced by half. Season with salt and pepper. 7 Place the cutlets topped with cheese in the pan and broil in oven for 4–5 minutes, or until the cheese starts to brown. 8 Remove the pan from the oven and transfer the cutlets onto plates. 9 Serve immediately.
Grilled Country bread with Coeur de Lion cheese, ham and apples Servings: 2 Preparation: 10 minutes Cooking: 5 minutes
4 slices 45 g (4 slices) 75 g 1/2 30 ml (2 tbsp) 20 g (1 tbsp)
country bread, ½ inch thick Coeur de Lion cheese cooked ham, sliced red apple, thinly sliced grainy mustard butter
1 Butter the bread lightly on one side. 2 Spread the unbuttered side of two slices of bread with mustard and layer each one with two slices of Coeur de Lion cheese, half the ham and half of the thinly sliced apple. 3 Close the sandwich with the other slices of bread, buttered side facing out. 4 Grill the sandwiches on both sides in a non-stick or cast iron grill pan , weighted with a small heavy frying pan, until the bread is nicely toasted and the cheese is melted.
Coeur de Lion Creamy Slices These thin cheese slices are ready to use. Heated, grilled or cold, they are ideal for a simple or gourmet sandwich.
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3 CHEERS, 4 CHEESES!
Winner of the Canadian Grand Prix New Product Awards for: Dairy Products Grand Prize! All Canadian Product Award! Innovation and Originality Award!
We’ve made gourmet cheese sampling easy for you with this unique, mini 4-cheese assortment. Following a family dinner, for a casual wine and cheese among friends, or even as a gift, this selection of gourmet, bloomy-rind cheeses showcases quality, variety and most of all – convenience!
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